Grilled Teriyaki Tofu With Roasted Cauliflower Rice - cooking recipe

Ingredients

2 heads cauliflower, separated into florets
3 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 (12 ounce) bottle teriyaki glaze (such as Kikkoman(R))
1 (16 ounce) package extra-firm tofu, cut into twelve 1/2-inch-thick slices
3 green onions, chopped

Preparation

Preheat Panasonic(R) Countertop Induction Oven to Medium on the \"Grill\" setting.
Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
Preheat Panasonic(R) Countertop Induction Oven to Medium-High.
Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side.
Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.